Tex Mex Tonight!

My family is a big fan of some good ole' Mexican food. So I thought I'd share with you this recipe for Enchilada Casserole. The greatest thing for me about this casserole is that it can be made ahead/freezer meal. Now keep in mind we hardly ever eat beef (at least till one of our cows has a baby bull then we may reconsider). So I substitute deer meat in all my recipes, which you can do vice versa, substitute beef for deer.

Deer Enchilada Casserole

1 lb ground deer
1 tsp garlic, minced
1/2 c. onion, chopped
1 T. chili powder
1 1/4 c. enchilada sauce mix
1- 4oz. diced green chilies, drained
1 cup cooked black beans
1 cup cooked corn
10- 6 inch whole wheat flour tortillas
1 1/2 c. shredded white american cheese, or Mexican blend cheese
1 c. sour cream
sea salt and pepper to taste

In a large skillet cook deer meat with garlic, onion, sea salt, pepper, and chili powder about 7 minutes. Drain. Add the enchilada sauce and green chilies. Continue cooking over low heat for 5 to 7 minutes.

Cut the tortillas into quarters. Coat a 13 x 9 pan (if using for 8 servings) or 8 x 8 pan (if halving the recipe). Spray bottom of pan and pour a little sauce mixture in pan. Next layer tortillas, overlapping lightly. Layer black beans, corn, and half the meat mixture. Next sprinkle half the cheese. Tip with remaining tortillas and meat mixture. Carefully spread sour cream over top and top with rest of cheese and Freeze in freezer safe container. (For directions on how I freeze my food go here.)

Remove from freezer to thaw. (To thaw you can put in the refrigerator the day before or set it in your sink the morning of and it should be thawed by supper time.) Preheat oven to 350 degrees and bake covered for 40 to 45 minutes or until bubbly. Uncover and bake an additional 5 minutes or until cheese is melted. Serves 8.